Traditional ratatouille ingredients—eggplant, tomatoes, zucchini, onion, bell peppers and fresh herbs—are even better when tossed as a salad!
Ratatouille Salad
- Prep Time 30 min
- Total 4 hr 40 min
- Servings 8
- Ingredients 14
Ingredients
- 1 small eggplant (1 pound)
- 1 cup water
- 1/4 teaspoon salt
- 1/3 cup olive or vegetable oil
- 2 tablespoons lemon juice
- 2 teaspoons chopped fresh basil leaves or 1/2 teaspoon dried basil leaves
- 1/2 teaspoon salt
- 1/2 teaspoon ground mustard
- 1/8 teaspoon pepper
- 2 medium tomatoes, chopped (1 1/2 cups)
- 1 medium zucchini, thinly sliced (2 cups)
- 1 small onion, sliced and separated into rings
- 1 small green bell pepper, chopped (1/2 cup)
- 1/3 cup chopped fresh parsley
Instructions
-
Step1Cut eggplant into 1/2-inch cubes. Heat 1 cup water and 1/4 teaspoon salt to boiling in 3-quart saucepan. Add eggplant. Cover and heat to boiling; reduce heat. Simmer uncovered 5 to 8 minutes or until tender; drain.
-
Step2Mix oil, lemon juice, basil, 1/2 teaspoon salt, the mustard and pepper in large glass or plastic bowl. Add eggplant and remaining ingredients; toss. Cover and refrigerate about 4 hours or until chilled.
Nutrition
105
Calories
9 g
Total Fat
1 g
Protein
7 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 serving
- Calories
- 105
- Calories from Fat
- 80
- Total Fat
- 9 g
- Saturated Fat
- 1 g
- Cholesterol
- 0mg
- Sodium
- 230 mg
- Potassium
- 300 mg
- Total Carbohydrate
- 7 g
- Dietary Fiber
- 2 g
- Protein
- 1 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 30%
- 30%
- Calcium
- 2%
- 2%
- Iron
- 4%
- 4%
Exchanges:
1 1/2 Vegetable; 1 1/2 Fat;Tips from the Betty Crocker Kitchens
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